Indulge in our Espresso Martini, a tantalizing blend of rich espresso, smooth vodka, and a hint of coffee liqueur, expertly shaken to create a velvety texture. Topped with a light dusting of coffee grounds, this sophisticated cocktail is the perfect pick-me-up for any occasion, combining the boldness of coffee with the elegance of a classic martini. Sip and savor the delightful balance of flavors that will awaken your senses and elevate your night out.

Espresso Martini

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Preheat your espresso cup and portafilter. Ensure the espresso machine is warmed up (boiler at operating temperature) and the portafilter, basket and group head are clean.

Prepare equipment

Weigh 18 g of freshly ground espresso (fine grind for espresso). Distribute grounds evenly in the portafilter basket and tamp with firm, level pressure until the puck is compact and smooth.

Dose and tamp

Lock the portafilter into the group head and start the extraction. Aim for a 30–35 second extraction time (from first drip to end) yielding about 60 ml of espresso. Adjust grind and dose if extraction is too fast or slow.

Brew

Stop extraction when you have ~60 ml of liquid with a rich crema on top. Serve immediately in a preheated demitasse or small cup.

Serve

Use a tall, heatproof glass. Pour 200 ml cold whole milk into a frothing pitcher. If desired add up to 1 tsp sugar or sweetener to the milk and stir to dissolve before steaming.

Prepare glass and milk

Purge the steam wand, then submerge the tip just below the milk surface and turn on steam. Stretch the milk by introducing a small amount of air for 3–6 seconds until volume increases slightly, then fully submerge the wand to heat to 60–65°C (140–149°F). Aim for a silky microfoam with a small layer of thicker foam (~30 ml) on top.

Steam milk

While steaming, grind 7 g of espresso (slightly finer than filter but appropriate for single shot). Tamp evenly and extract a 30 ml espresso shot into a small cup. Extraction should take roughly 25–30 seconds.

Prepare espresso shot

Pour the steamed milk slowly into the tall glass, holding back the thick foam with a spoon so mostly liquid milk fills the glass. Leave space at the top for the foam layer. Spoon or pour the thicker milk foam to form a ~30 ml cap at the top if needed.

Assemble the latte macchiato

Carefully pour the single espresso shot into the center of the milk/foam. Pour slowly so the espresso forms a distinct dark layer (or a streak) between the milk and foam — this "mark" is the macchiato. Serve immediately while hot.

Mark (macchiato) with espresso

If desired, garnish with a light dusting of cocoa or cinnamon on the foam. Provide a long spoon for stirring if the guest prefers a blended latte.

Optional finishing

freshly ground espresso coffee

filtered water

whole milk (or milk of choice)

milk foam (from the milk used)

optional sugar or sweetener